This easy and creamy Amaretto Syllabub is the perfect indulgent treat for any occasion. With a smooth, whipped cream base and crunchy amaretti biscuit crumbles, it’s a simple yet luxurious dessert. You can easily make it with common pantry ingredients like Amaretto and lemon juice. Serve it chilled for a delightful finish to your meal!
Ingredients Needed:
- 80 millilitres Amaretto liqueur
- 25 grams caster sugar
- 1 x 15ml tablespoon fresh lemon juice
- 250 millilitres double cream
- 1 x 250 grams packet of amaretti morbidi (soft almond macaroons)
How To Make Amaretto Syllabub Recipe?
- Mix the Liquids: Pour the 80 ml Amaretto liqueur into a bowl with the 25 g caster sugar and 15 ml fresh lemon juice, then whisk to combine.
- Whip the Cream: Add the 250 ml double cream and whisk until the mixture thickens but remains soft and billowy.
- Prepare the Glasses: Crumble two amaretti biscuits into each of four glasses (each about 150 ml capacity).
- Assemble the Syllabub: Spoon the whipped Syllabub mixture into each glass on top of the crumbled biscuits.
- Top with Biscuit Crumbles: Crumble another Amaretti biscuit or two and sprinkle the crumbs over the syllabub in each glass.
- Serve: Serve the remaining amaretti biscuits alongside the syllabub for extra crunch.
Recipe Tips:
- Use Cold Cream: Keep the cream cold before whipping it. This helps achieve the perfect fluffy texture.
- Don’t Overwhip the Cream: Whip the cream until it’s thick but still soft. Over-whipping can make it too stiff and lose its smooth texture.
- Crumb Fresh Amaretti Biscuits: Crumble the amaretti biscuits just before using them. Fresh crumbles give the syllabus a better crunch.
- Chill the Glasses: Place the glasses in the fridge before serving. This helps keep the syllabus cool and refreshing.
- Add Extra Amaretto: If you prefer a stronger almond flavor, add a bit more Amaretto to the mixture.
How To Store Leftovers?
Let any leftover Amaretto Syllabub cool to room temperature, then put it in an airtight container. Keep it in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 400 kcal
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 100 mg
- Sodium: 50 mg
- Potassium: 100 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 0 g
- Sugars: 25 g
- Protein: 2 g
Try More Nigella Lawson Recipes:
- Nigella Amaretto Chocolate Cake Recipe
- Nigella Amaretto Cake
- Nigella Apple And Blackberry Pie Recipe
Nigella Amaretto Syllabub
Description
This easy and creamy Amaretto Syllabub is the perfect indulgent treat for any occasion. With a smooth, whipped cream base and crunchy amaretti biscuit crumbles, it’s a simple yet luxurious dessert. You can easily make it with common pantry ingredients like Amaretto and lemon juice. Serve it chilled for a delightful finish to your meal!
Ingredients
Instructions
- Mix the Liquids: Pour the 80 ml Amaretto liqueur into a bowl with the 25 g caster sugar and 15 ml fresh lemon juice, then whisk to combine.
- Whip the Cream: Add the 250 ml double cream and whisk until the mixture thickens but remains soft and billowy.
- Prepare the Glasses: Crumble two amaretti biscuits into each of four glasses (each about 150 ml capacity).
- Assemble the Syllabub: Spoon the whipped Syllabub mixture into each glass on top of the crumbled biscuits.
- Top with Biscuit Crumbles: Crumble another Amaretti biscuit or two and sprinkle the crumbs over the syllabub in each glass.
- Serve: Serve the remaining amaretti biscuits alongside the syllabub for extra crunch.
Notes
- Use Cold Cream: Keep the cream cold before whipping it. This helps achieve the perfect fluffy texture.
- Don’t Overwhip the Cream: Whip the cream until it’s thick but still soft. Over-whipping can make it too stiff and lose its smooth texture.
- Crumb Fresh Amaretti Biscuits: Crumble the amaretti biscuits just before using them. Fresh crumbles give the syllabus a better crunch.
- Chill the Glasses: Place the glasses in the fridge before serving. This helps keep the syllabus cool and refreshing.
- Add Extra Amaretto: If you prefer a stronger almond flavor, add a bit more Amaretto to the mixture.